Corn Casserole

1/2 c. finely ground cornmeal
1/2 c. butter, melted and cooled
1/4 c. sugar
2 large eggs
2/3 c. whole milk
1/4 c. cream
2 c. frozen corn, defrosted
2 8-oz. cans creamed corn
kosher salt
Freshly ground black pepper
1/2 tsp. paprika
2 tbsp. chives, or chopped green onion for garnish

Preheat oven to 375°.
In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika.
Pour into your baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and serve.